How to Reduce Food and Supply Costs in Restaurants
A problem that most restaurant operators worry about most is: how to reduce food and supply costs in restaurants. This has been and always will be an issue for most restaurants because they are always purchasing products. And because of the volume of their purchases, it is very difficult to keep track of everything they are buying.
Seven Rules To Finding A Real Restaurant Menu Design Expert
A lot of distributors claim to be menu design experts, but are they really? A lot of robotic, build your own menu design websites claim to offer a great menu at a lower cost. But at what price in lost opportunities for your business? Here are seven rules to follow...
Restaurant Menu Design: Why First Impressions Matter
Menu design and menu engineering go together, but they are not the same thing. Menu engineering is the science behind how consumers engage with a menu, and design is the art behind the menu making it pretty to look at. When a guest picks up a menu, we want them to get a great first impression, and it’s the professional design that will offer that first impression.
Restaurant Menu Matrix: Why You Need One, Why It’s Important
We get calls from restaurant operators all the time. When we tell them we can’t help them until they get me three basic pieces of information, about half of them never call again. That’s even after we explain what a restaurant menu matrix is, why you need one, and why it’s important.
Restaurant Social Media: 7 Keys to Success
Social media for restaurants is much more valuable than most restaurant operators realize. Most operators struggle with keeping up with their social media marketing. They get busy with other things, and it can be difficult to know what to do and how to do it. Here are the HotOperator restaurant social media 7 keys to success.
Fall Food Trends – Time To Update Your Menu
To find your fall food trends, and figure out what to do next with your menu, follow the Five-F’s. It’s the best way to predict what will be hot items on your menu for fall and winter this year.
Working Plant Based Meat Into Your Menu Makeover
Here's How Working Plant Based Meat Into Your Menu Makeover Is Good For Business Of the hundreds of restaurant menus we’ve design-engineered over the past year or so, about half of them are now offering a plant-based meat alternative to attract guests. The other half...
Managing Restaurant Social Media Is Like Taking Care Of A Toddler
About Restaurant Social Media Ironic that this next bit of writing was scrapped off the internet, and all I did was change out the reference to caregiver and put social media in its place. See if this still works as a document. Challenges when becoming your Social...
Social Media Trends For Foodies (and how to make it work for your business)
Simply put, you need to be where your consumers are, and your consumers are engaging with social media. Like every day. Often before they even get out of bed in the morning.
Over a billion Facebook users alone regularly engage in social media groups. There are two ways for you to be involved with social groups online. One is to build a group on your own. Another is to join a number of groups that already exist. Either way, there are a lot of potential customers you can connect with.
“Sell” it – “Put it in the window” or “We only have two orders left, push it.”
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“If you sell food to humans on planet earth, we can help you.” -Mark Laux, Managing Partner, HotOperator